Osso Buco alla Milanese

A classic Lombard braise of veal shanks, slow-cooked until fork-tender and finished with bright gremolata. Ingredients 4 veal shanks, about 4 cm thick Plain flour for dredging 2 tbsp olive oil 30 g butter 1 onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 150 ml dry white wine 400 g canned crushed tomatoes 350 ml light stock Salt and black pepper For gremolata: zest of 1 lemon, 1 small garlic clove minced, 2 tbsp chopped parsley Method Tie shanks with kitchen twine, season, and lightly flour. Brown shanks in oil and butter, then set aside. Cook onion, carrot, and celery in the same pot until softened. Return shanks, add wine, and reduce by half. Add tomatoes and stock, cover partially, and simmer very gently 1.5-2 hours until tender. Mix gremolata ingredients. Adjust seasoning, sprinkle gremolata over the top, and serve immediately. Notes Traditional Italian preparation; adjust seasoning to taste and use the best quality ingredients available.